Crispy Baked Chicken Nuggets with Roasted Broccoli

Tender chunks of chicken breast get a crunchy golden coat from seasoned gluten-free breadcrumbs, then bake until crisp. Alongside, broccoli florets roast until their edges char and sweeten. Simple, safe, and exactly what you need when hunger hits.

By TasteBuds

Recipe details

Yield
4 people
Prep time
20 minutes
Cook time
25 minutes
Total time
30 minutes

Ingredients

  • 1½ lb boneless, skinless chicken breasts, cut into 1½-inch pieces
  • 1½ cups gluten-free breadcrumbs (check label for gluten and dairy)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp smoked paprika
  • 1 tsp fine sea salt, divided
  • ½ tsp black pepper
  • ½ cup gluten-free all-purpose flour (rice flour blend or similar)
  • 2 large eggs large eggs
  • 3 tbsp olive oil, divided
  • 1 lb broccoli, cut into bite-sized florets

Instructions

  1. Preheat oven to 425°F (220°C).
  2. Line 2 large rimmed baking sheets with parchment paper.
  3. Cut 1½ lb (675 g) boneless, skinless chicken breasts into 1½-inch pieces.
  4. In a shallow bowl, whisk together 1½ cups (180 g) gluten-free breadcrumbs, 1 tsp (5 ml) garlic powder, 1 tsp (5 ml) onion powder, ½ tsp (2.5 ml) smoked paprika, ½ tsp (2.5 ml) fine sea salt, and ½ tsp (2.5 ml) black pepper.
  5. Drizzle 2 tbsp (30 ml) olive oil over the breadcrumb mixture and toss with your fingers until the crumbs are evenly coated and clumpy.
  6. Place ½ cup (70 g) gluten-free all-purpose flour in a second shallow bowl.
  7. Crack 2 large eggs into a third shallow bowl and whisk until smooth.
  8. Working in batches, toss a few chicken pieces in the flour to coat lightly, shake off excess, dip into the beaten egg to coat completely, then press into the breadcrumb mixture, turning to coat all sides. Place on one prepared baking sheet, spacing them out so they don't touch.
  9. Bake the nuggets for 20 minutes, flipping them halfway through, until golden and cooked through (internal temperature 165°F / 74°C).
  10. While the nuggets bake, toss 1 lb (450 g) broccoli florets with 1 tbsp (15 ml) olive oil and ½ tsp (2.5 ml) fine sea salt on the second prepared baking sheet.
  11. After the nuggets have baked for 10 minutes and you flip them, slide the broccoli sheet onto the lower oven rack. Roast the broccoli for 10 minutes until edges are charred and florets are tender.
  12. Pull both sheets from the oven. Serve the nuggets and broccoli together on plates.